The West Coast Wire
New ideas for the barbecue as summer winds down
Try a grilled salad that has been inspired by family and heritage
Karen Powell dreamed of being a chef ever since she was a little girl.
Growing up in Newfoundland, food has always been a central part of her family, she says. With her mother being a big fan of potlucks, the family had neighbours, friends and family over on Sundays to share different types of meals.
When Powell moved to New Brunswick, cooking became her way of making new friends.
Just like her mother, she invited neighbours over to her house to enjoy a meal together.
Having a homemade pie and a cup of coffee is the best way of connecting to people, she says.
The author of three books came up with a recipe for summer corn salsa. Powell likes the fresh tartness of a salad mixed together with the sweetness of berries. She likes to support local and the farmers' market is her first choice when it comes to buying fresh produce.
Powell likes to simplify traditional recipes using vegetables that are in-season and spices you have on hand.
“Food is my love language,” she adds.
SUMMER CORN SALSA WITH RASPBERRY BALSAMIC GLAZE
• Can of corn or fresh corn on the cob, red peppers, green onions, zucchini.
For the glaze:
• Cup of raspberries, half a cup of vinegar, a tablespoon of honey, salt and pepper to taste.
• Grill the vegetables on the barbecue, giving them a nice char.
• Grill chicken or protein of your choice.
• Once they are all cooked, dice them and throw them into a bowl.
• Mash your berries, mix together with vinegar and honey
• Add the glaze to the salsa
• Top with chicken or protein of your choice.
Halifax resident Angeline Francis is a single mother of two with a passion for cooking.
Her favourite thing is to decide on which meal to cook. Francis likes to experiment with different ingredients and has a lot of fun prepping meals.
With food being her love language, the hairstylist’s favourite thing is serving supper to her family. She has also made it a habit to have dinner with her best friends every Sunday.
She got the recipe for her vermicelli and curry salad almost two decades ago at a work-related potluck. After trying a variety of the offered dishes prepped by her coworkers, Francis was blown away by the simplicity and the flavours of the Asianinspired vermicelli salad.
She quickly discovered her former boss, a vegetarian, brought the dish. Francis instantly asked for the recipe.
“Sharing food can connect people,” she says.
The hairstylist not only likes a good potluck, but also having a nice barbecue at her house. She tries to create a safe and happy environment at the dinner table. To her, good food might take a barbecue over the top, but she thinks it’s more about forming great connections.
“I’d rather have a crappy hamburger and hangout with great people,” she adds.
VERMICELLI AND CURRY SALAD
• Vermicelli, shallots, mushrooms, peppers; green onions and bean sprouts as garnish
For the sauce:
• Hoisin sauce, oyster sauce and ginger and garlic Directions:
• Chop peppers, shallots, mushrooms.
• Saute the vegetables on the grill.
• Boil vermicelli.
• For the sauce put together 4 teaspoons of curry powder, a little bit of sesame oil, 1/4 cup of hoisin sauce and a quarter cup of soy sauce.
• Toss grilled vegetables into bowl, add the sauce.
• Top salad bean sprouts and green onions.
• Add grilled shrimp, chicken, or pork for a nonvegetarian version.
Tip: Save the rest of the meal in a container overnight. It’s one of these recipes that develops its true flavour over time. Served cold, it’s delicious on a hot summer day.